Chinese Food
Sweet Valentine's day fruit, almond, cream and garland puff
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Recently I was in the West Point class. The senior teacher was testing the West Point technician. I hurt a lot of brain cells for the 1500 word paper. It seems that teachers have their own pain. Next Tuesday is Western Valentine's day. Although it's a western festival, I believe it has been popularized in our life. So lovers spend a lot of time buying chocolates, greeting cards and flowers to express their love or friendship. But if you make a sweet and honey taste by yourself and bring a variety of fruits in the season, you may win the favor of each other more. So today I will introduce this fruit almond cream garland puff. Let's see how it works.
Cooking ingredients
Cooking Steps
Step1:Almond cream filling - (small figure 16 shows the process of making pastry cream filling) pour vanilla essence into a pot filled with milk. Heat it over a small heat; stir it with a blender from time to time; pour egg yolk and sugar into the pot. Quickly stir until slightly white; add sifted low gluten flour and corn starch into step 3. Mix thoroughl
Step2:Heat the vanilla milk until it boils. Pour 1 / 2 of the milk into step 4. When it is completely liquid, pour it back into the pot with half of the milk. Stir it; reheat it. Heat it while stirring it with a blender until it is thick and paste like. When the pot boils, remove it from the fire. Cool it; pour the almond jam into a basin. Use a rubber scraper to fill the pastry with cream Add a small amount to the jam several times. Mix well. Add the softened butter into the jam. Stir until smooth. Put the stuffing into a 1 cm diameter chrysanthemum mouth mounting bag. Set aside.
Step3:Puff batter and decoration pour water, cut butter and salt into the pot. Heat it over a small heat. Heat until the butter turns into foam. Add sifted medium gluten flour into the pot. Stir it with a wooden spatula until there is no dry powder. When the batter becomes a mass, it looks like a film is formed on the bottom of the pot, and it doesn't stick to the bottom of the pot
Step4:Laying on the bottom of the pot seems to form a film; pour it into the basin after coming down from the fire to dissipate the waste heat; slowly pour a small amount of broken eggs into step 6. Mix well. Add the egg liquid in 45 times; add a proper amount of egg liquid to adjust the hardness and softness of the batter until the batter is lifted with a wooden shovel. The batter can fall down slowly enough
Step5:Brush a small amount of egg liquid on the mould with a diameter of 16cm, and print it on the baking oil paper. Print out a circular print; put the puff batter into the circular mouth flower mounting bag with a diameter of 1cm; squeeze the puff batter along the circular print on the baking tray. Squeeze a circle of puff batter on the inner side of the circular print, and overlap the two puff batters to cover the gap between the two puff batters below. Squeeze 5 long strips of puffs on the same baking plate. Preheat the oven 15 minutes in advance. 180 degrees. Apply a layer of egg liquid on the surface of the puff batter. Sprinkle with almond slices. Bake in the oven for 3540 minutes. After baking, cool the puff. Then cut it into two piece
Step6:Squeeze the filling in step
Cooking tips:(reference volume - a 16 cm puff) 1. In step 6 of making almond cream filling, the purpose of stirring with a blender is to avoid the bottom of the pot being pasted; 2. If the puff paste is too hard, the roasted puff will break. Therefore, pay attention to the volume of eggs added; 3. When making almond cream filling, the best way to soften the butter is to cut the butter into small pieces and put them on the operation platform. Rub them with hand temperature to make them smooth Become muddy. There are skills in making delicious dishes.
